Old Time Popcorn Balls

2 cups granulated sugar

1 1/2 cups water

1/2 teaspoon salt

1/2 cup light corn syrup

1 teaspoon vinegar

1 teaspoon vanilla extract

5 quarts popped corn

Butter sides of large saucepan. In it combine the sugar, water, salt, syrup and vinegar. Cook mixture over medium heat to the hard ball stage (250*F / 120*C) or when a small amount is dropped in cold water and forms a ball that holds its shape but is pliable.

Remove from heat and stir in vanilla. Slowly pour over popped corn, stirring just to mix well.

Butter hands slightly; shape into balls. Wrap each individually in decorative cellophane paper or plastic wrap and tie with a pretty ribbon, if desired.

Makes 15 to 20 popcorn balls.

Photo by: Brian Omura 

 

New Orleans Pralines

Photo by: djprybyl


Ingredients:


* 1 cup granulated sugar
* 1 cup packed brown sugar
* 1/2 cup evaporated milk
* 4 tbsp butter, cubed
* 2 tsp vanilla extract
* 1.5 cups toasted pecans, coarsely chopped


Preparation:


1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.


2. In a medium saucepan combine the brown sugar, granulated sugar, and evaporated milk over medium heat. Stir until the sugar dissolves, then insert a candy thermometer.


3. Cook the candy, stirring occasionally, until the candy reaches 240 degrees on the thermometer.


4. Once the proper temperature is reached, remove the pan from the heat and drop the chunks of butter on top, but do not stir. Allow the pan to sit for one minute.


5. After a minute, add the vanilla extract and the pecans, and begin to stir smoothly and constantly with a wooden spoon. Soon the candy will begin to get thicker and lighter in color.


6. Continue to stir until the candy starts to hold its shape. It should still be easy to stir, however. It is important not to stir too much, as pralines quickly go from fluid to rock-solid. Once it is a lighter, opaque brown and holds its shape, quickly begin to drop small spoonfuls of the candy onto the prepared baking sheet.


7. Work quickly to form the candies, as the pralines will start to set in the saucepan. If the candy stiffens before you’re done scooping, add a spoonful of very hot water and stir until it loosens, then continue scooping until you have formed all the pralines.


8. Allow the candy to fully set at room temperature, for about 30 minutes. Store New Orleans Pralines in an airtight container at room temperature.


Source:  New Orleans Pralines Recipe

Buckeyes

Ingredients:

* 1/2 stick (4 tbsp) butter, softened to room temperature
* 2.5 cups powdered sugar
* 1 tsp vanilla
* 1 cup smooth peanut butter
* 1/2 tsp salt
* 1 cup milk or dark chocolate, your choice

Preparation:

1. In a mixing bowl, combine the softened butter, peanut butter, powdered sugar, vanilla, and salt.

2. Mix on medium speed for 1-2 minutes, until very smooth and well combined.

3. Using a teaspoon, form mixture into balls the size of a quarter. Place balls on cookie sheet covered with foil and chill in refrigerator for 30 minutes.

4. While balls are chilling, melt the chocolate. Temper the chocolate if you desire.

5. Once balls are firm, they can be dipped. Using a toothpick, skewer a ball and dip it halfway into the melted chocolate. You want to leave at least a dime-sized circle of undipped candy on top of the ball.

6. Drag it along the lip of the bowl to remove excess chocolate, and place it back on the cookie sheet. Repeat with remaining peanut butter balls.

7. Return balls to fridge to set the chocolate. Serve once candies are firm.

Photo by: CH®iS'